Balsamic Glazed Pork Chops with Rosemary Roasted Potatoes

Preheat oven to 425°F (220°C).

Wash and quarter 1.5 lbs of baby potatoes. Pat dry with paper towels.

In a large bowl, toss the potatoes with 2 tbsp of olive oil, 1 tsp of chopped fresh rosemary, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.

Spread the potatoes on a baking sheet in a single layer. Place 1 sprig of rosemary among the potatoes for additional flavor.

Roast the potatoes for 30-35 minutes, turning halfway through, until golden and crispy on the outside and tender inside.

While the potatoes are roasting, prepare the pork chops. Pat 3 pork chops dry with paper towels and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.

In a small saucepan, combine 1/3 cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 1 minced garlic clove, and 1 sprig of thyme. Bring to a simmer over medium heat.

Reduce the balsamic mixture for about 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat and discard the thyme sprig.

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. When hot, add the pork chops and sear for 3-4 minutes on each side until golden brown.

Brush half of the balsamic glaze over the pork chops, then transfer the skillet to the oven for the final 5-7 minutes of potato cooking time, until pork reaches an internal temperature of 145°F (63°C).

Remove the pork from the oven and let rest for 5 minutes. Add 1 tbsp butter to the remaining glaze and stir until melted.

Serve the pork chops with the roasted potatoes, drizzling the remaining balsamic glaze over the pork.